Yoghurts are much more than just refreshing milk-based drinks – they are naturally nutritious and a beneficial supplement to a healthy diet that will supply your body with much-needed proteins and calcium.
So, how is yoghurt made?
In modern conditions of industrial production of yoghurt, milk is
pasteurized (to ensure the health safety of product), then
homogenized (to prevent separation of milk fat) and, finally, at a
temperature of 37° C to 45° C, the bacteria causing lactic acid
fermentation are added. During the fermentation process, lactic
acid fermentation bacteria ferment milk sugar (lactose) into the
lactic acid, the process which gives yoghurt a distinctive flavour
and consistency. Yoghurt is then cooled to keep the freshness and
other characteristics specific only to this product.
Dairy culture produced under strictly controlled industrial
conditions guarantee the continuous quality and safety. Thanks to
the quality of milk they are made from, the modern technology of
milk processing and yoghurt production, and high hygiene standards,
yoghurt has a longer shelf life nowadays. If kept in a cool place
at the temperature of 4° C to 8° C, an unopened yoghurt can last up
to thirty days.
It is important to know that eating yoghurt improves the balance
of intestinal microflora and is especially recommended in cases of
diarrhoea and large intestine irritation. A longer consumption
strengthens the natural immunity and resistance to pathogenic
bacteria. In addition, yoghurt is rich in calcium and helps prevent
osteoporosis; it is also an excellent alternative for people
suffering from intolerance to milk sugar (lactose).
Apart from a traditional set type of yoghurt of rich and
slightly sour flavour, liquid yoghurts in a plastic bottles with
caps there are also becoming increasingly popular; they are
practical for everyday, quick consumption, just in line with your
pace of life.